Feeding Time Blog

Festive Rum and Raisin Tart

I discovered this recipe back when I was living in London and writing for Foodepedia. It was a promotion for a butter brand and I offered to make it and write it up. Everything from the pastry to the filling, to licking the beaters covered in butter, rum and sugar, this recipe is smashing! With these staggering proportions of rum and butter – how could this tart be anything but decadent and delicious?

I make this most years and have experimented making smaller pies, but due to the delicacy and shortness of the pastry, this recipe is best as one large tart. Serve it up with ice cream or whipped cream, but is just as good without any adornments.I would take care to buy the softest, pitted dates for this recipe and ensure the butter is softened in the rum/butter/sugar spread, otherwise spreading it over the soft fruit filling will be a little tricky.